Description
A quick and healthy Broccoli and Mushroom Stir Fry featuring crisp-tender vegetables tossed in a flavorful garlic-ginger soy sauce. This vegan and gluten-free adaptable dish is perfect for a nutritious weeknight meal, served hot over rice or noodles.
Ingredients
Scale
Vegetables
- 3 cups broccoli florets
- 2 cups sliced mushrooms (button or cremini)
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Sauces & Oils
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for non-vegan)
- 1 tablespoon sesame oil
Thickener & Spices
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon red pepper flakes (optional)
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Heat Oil and Cook Broccoli: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add 3 cups of broccoli florets and stir-fry for 2-3 minutes until they start to become tender but remain crisp.
- Add Mushrooms and Bell Pepper: Add 2 cups of sliced mushrooms and 1 sliced red bell pepper to the skillet. Continue stir-frying for another 3-4 minutes until all the vegetables are tender-crisp.
- Add Garlic and Ginger: Stir in 3 minced garlic cloves and 1 tablespoon freshly grated ginger. Cook for 1 more minute, allowing the mixture to become fragrant.
- Incorporate Sauces and Oils: Pour in 3 tablespoons soy sauce, 1 tablespoon oyster sauce (if using), and 1 tablespoon sesame oil. Stir well to coat the vegetables evenly with the sauce.
- Thicken the Sauce: Mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry. Pour this into the skillet and continue cooking for 1-2 minutes until the sauce thickens slightly, coating the vegetables beautifully.
- Add Heat and Garnish: If desired, sprinkle in 1/2 teaspoon red pepper flakes for a touch of spice. Remove from the heat and garnish with sesame seeds and chopped green onions.
- Serve: Serve the stir fry hot over cooked rice or noodles for a wholesome meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Add tofu or tempeh to increase protein content and make the dish more filling.
- Feel free to vary the vegetables; snap peas or carrots are excellent additions or substitutes.
